Comparative Physicochemical, Microbiological, Antioxidant, and Sensory properties of pre‐ and post‐fermented yoghurt enriched with olive leaf and its extract

This study investigated the comparative effect of yoghurt samples enriched with different concentrations of olive leaf powder (OLP) (0.1, 0.5, 1, and 1.5 mg/ml) and its extract (OLE) (0.5, 1, 3, and 5 mg/ml) on the microbiological, sensory, physicochemical, and antioxidant properties of pre‐ and pos...

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Detalles Bibliográficos
Autores principales: Pourghorban, Samira, Yadegarian, Linda, Jalili, Maryam, Rashidi, Ladan
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2022
Materias:
Original Articles
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8907753/
https://www.ncbi.nlm.nih.gov/pubmed/35311175
http://dx.doi.org/10.1002/fsn3.2704

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8907753/
https://www.ncbi.nlm.nih.gov/pubmed/35311175
http://dx.doi.org/10.1002/fsn3.2704

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